Percis is an active leader in her community, praised for her work with the March of Dimes in Monroe, NJ. She has been instrumental to Rangeela, an event dedicated to food, music and dancing, and one that has been a cornerstone of the Mercer County Indian community.

Caroline Ducato is the Marketing Director and Artisan Food Buyer at Surf Market. After completing an internship at Chez Panisse more than 20 years go, Caroline began a passionate love affair with food and cooking. Caroline went on to start a catering business, became a private chef and taught cooking to both adults and children. Cooking and gathering friends and family at the table is one of her greatest joys and finding delicious products to bring to Surf Market gives her great happiness. “It’s no coincidence that the heart and the stomach are only inches apart. Sharing food with those you love creates bonds and connections that last a lifetime.”

Thomas has worked for such chefs such as Mark Peel (Campanile), Rory Herrman, Thomas Keller (Bouchon Beverly Hills), and Scott Leibfried and Gordon Ramsey on "Hell's Kitchen" and "Kitchen Nightmares." Thomas has also worked for Eli Kaimeh (Per Se), Ivan Orkin (Ivan Ramen), and Scott Leibfried (Reviver Team).

Christian Leue is a recipe developer and home bar consultant. He creates content and directs operations for La Boîte, New York's premier spice shop, and has had recipes published in The New York Times.

Taking an interdisciplinary approach to eating, cooking, wine, and cocktails, Christian draws on his diverse background, marrying art, poetry, history, and biochemistry to create new expressions that expand on what is possible, always acknowledging and honoring tradition. He lives in Brooklyn with his wife and young son.

FB and IG are both: @misoandkraut

David learned to cook through French cookbooks and is fascinated by bizarre foods and innovative methods for layering flavor. Inspired by the adventur-ousness of Andrew Zimmern and the technical skills of Jiro Ono and Ferran Adrià, David aims to understand food using science.

Niloufer is the food blogger behind Niloufer's Kitchen (viewed over 250,000 times), author of The Art of Parsi Cooking and 10 e-cookbooks and contributor to HuffPo. She was a guest chef at Le Cordon Bleu London and now resides in Canada with her family.

Chef Jehangir Mehta is the chef/owner of the New York city restaurants Me and You-for personalized private dining and Graffiti Earth, which focuses squarely on sustainability. Chef Mehta also leads the dynamic sustainability program called “Chef Jehangir Pledge” at the University of Massachusetts Amherst and is a sought after speaker on “Sustainability” at all major food conferences.

Chef Jehangir Mehta has been a participant in Food Network’s Next Iron Chef Redemption 2012, the runner-up at the Next Iron Chef 2009, a participant on Iron Chef America and a guest on Martha Stewart Living. Known for his signature eclectic style and food sustainability initiatives, he uses an array of unusual ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes. The popularity of his distinctive style led to a Zagat food rating of 4.6 on 5 in 2017 for Graffiti, his first restaurant and 28 on 30 for the years 2016 and 2015. In 2016 Graffiti was listed at #11 in the 50 best restaurants in NYC.

Naomi is the founder, food-lover and life-long traveler behind Le Bon Magot. For her, Le Bon Magot brings together a love of family, food, language and travel intrinsic to the multicultural way in which she was raised.

Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100.

Sheeraz is an international independent graphic designer and design educator. She has lived, taught and practiced in Karachi, Dubai, Bratislava, Vienna and Toronto. She considers whipping up a meal with whatever she has on hand an act of therapeutic creativity.

Alexandra is the manager of the Drexel Food Lab, a culinary innovation center at Drexel University. She owns a patent to a gluten-free baking technology, was featured in 30-under-30 in the 2016 Foodservice Director Magazine and was one of Billy Penn’s Young Chefs to Watch 2017.